🌱 Roasted Beet & Goat Cheese Log
📝 Ingredients:
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1 large beet (or 2 small), roasted & peeled
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8 oz (225 g) goat cheese, softened
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1 tbsp honey (optional for sweetness)
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1 tbsp olive oil
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1 tsp fresh thyme (or ½ tsp dried thyme)
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Salt & black pepper, to taste
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2 tbsp chopped pistachios or walnuts (optional for coating)
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Fresh herbs (parsley, dill, or chives) for garnish
🔥 Roasting the Beet:
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Preheat oven to 400°F (200°C).
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Wrap beet(s) in foil, drizzle with a little olive oil, and roast for 45–60 minutes until fork-tender.
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Let cool, peel the skin off, and grate or finely chop.
🧀 Making the Log:
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In a bowl, mix softened goat cheese with honey, olive oil, thyme, salt, and pepper.
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Lay a sheet of plastic wrap on a flat surface.
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Spread the roasted beet evenly over the wrap.
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Place the goat cheese mixture in the center and gently roll into a log shape.
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Chill in the fridge for 1 hour to firm up.
🌟 Optional Coating:
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Roll the chilled log in chopped pistachios, walnuts, or fresh herbs for extra texture and flavor.
🍽️ To Serve:
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Slice into rounds or serve as a whole log.
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Pair with crackers, crostini, or fresh bread.
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Drizzle with extra honey or balsamic glaze for a gourmet touch.
❓ Q&A
Q: Can I use pre-cooked beets?
A: Yes! Just pat them dry before mixing to avoid excess moisture.
Q: How long can it be stored?
A: Keep in an airtight container in the fridge for up to 3 days.
Q: Can I freeze it?
A: It’s best fresh, but you can freeze the plain goat cheese log (without beet or coating) for up to a month.
Q: What wine pairs well?
A: A crisp Sauvignon Blanc or Pinot Noir complements the earthy beets and tangy goat cheese.